susaneholcomb Posted 20 Apr 2009 , 7:57pm
post #1 of

I need to trace a logo out of icing. does anyone have some creative ways to copy this without having to free hand.

I thought about placing a transparency sheet on top of the original logo and outlinign with royal icing then once dry remove and lay on cake.

not sure if that will work. anyone have a better way??

thanks,

Susan

8 replies
LKing12 Posted 20 Apr 2009 , 8:03pm
post #2 of

That would work. But I think I would fill it in with Color flow then place on the cake.

cricket0616 Posted 20 Apr 2009 , 8:06pm
post #3 of

I agree with the color flow. You could also use wax paper if the logo is dark enough.

SweetMelissa2007 Posted 20 Apr 2009 , 8:10pm
post #4 of

2 ways-you can outline on parchment with piping gel and then press that to your frosting then cover piping gel with frosting on your cake or do a frozen buttercream transfer. I just did my first frozen transfer this weekend and it was really easy. Print your logo in mirror image and cover with plastice wrap. Outline logo in whatever color you want and freeze for 10-15 min. Take it out and fill in your detail and background colors. Do your detail first because the part touching the plastic will be the top of your pic. Put back in the freezer for at least 30min. When I did mine, I covered the back of the transfer with frosting that was the color I frosted the cake so it wouldn't be raised around the edges. Then, just flip over onto cake and remove plastic wrap. Good Luck, HTH. icon_biggrin.gificon_biggrin.gif

sahrow Posted 20 Apr 2009 , 8:16pm
post #5 of

If it is an easy design, just freehand it. If it is more detailed, you can print it out on your printer. Cut it out, then trace with a toothpick. This is a pretty quick and easy way to transfer a picture or logo.

I cut pictures apart in sections and trace a piece at a time, like a puzzle on the cake. After it is traced with the toothpick, I trace over it with icing, then fill in with buttercream.

Some of the cakes in my profile were done this way, I'm partial to buttercream hand drawn on the cake more than colorflow. Some people do frozen buttercream transfers, but I can't seem to wrap my mind around that process.

aliciag829 Posted 20 Apr 2009 , 8:17pm
post #6 of

Here is a step by step tutorial on how to do the frozen buttercream transfer.

http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html

susaneholcomb Posted 20 Apr 2009 , 9:21pm
post #7 of

thanks for the information, but will this method work if the transfer goes onto fondant?

Rhonda19 Posted 20 Apr 2009 , 9:52pm
post #8 of

I know this is someone else started this thread...but I am having the same problem.

I want to use the FBCT...but have a question about the outline frosting. Can you use Royal Icing??

Thanks for the help
Rhonda

SweetMelissa2007 Posted 21 Apr 2009 , 12:54am
post #9 of

I don't see why you couldn't use royal but it's just as easy with thinned buttercream. And since you're doing the fill in with BC, you don't have to make a whole other batch of frosting.

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